Salmon Recipes

Salmon is a popular fish thanks to its healthy omega-3 fatty acids and high vitamin D content. This tasty, protein-rich fish is also easy to cook. F&W’s amazing recipe ideas include an amped up triple-mustard salmon and other easy salmon recipes like poached salmon with raita, an Indian yogurt-based condiment. Plus, more recipe ideas for salmon that are perfect for a crowd, such as star chef Thomas Keller’s fantastic salmon crisps and tasty orecchiette pasta with salmon, arugula and marinated artichokes.

Salmon is a popular fish thanks to its healthy omega-3 fatty acids and high vitamin D content. This tasty, protein-rich fish is also easy to cook. F&W’s amazing recipe ideas include an amped up triple-mustard salmon and other easy salmon recipes like poached salmon with raita, an Indian yogurt-based condiment. Plus, more recipe ideas for salmon that are perfect for a crowd, such as star chef Thomas Keller’s fantastic salmon crisps and tasty orecchiette pasta with salmon, arugula and marinated artichokes.

Gently simmering salmon in a flavorful white-wine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce.

Marcia Kiesel used to crust salmon with bread crumbs, but she created this clever alternative as a way to use up leftover cooked couscous. She now prefers the couscous because it holds its shape and delivers a much more satisfying crunch.

Restaurants have the luxury of serving many components on a single plate. At Gotham Bar & Grill, for instance, Alfred Portale served a dish called Atlantic Salmon with Roasted Fennel, Confit Tomatoes, Spinach, Garlic and Lemon Oil. This is a pared-down version.

After Paul Qui won the Top Chef Season 9 title, F&W decided to throw him one more challenge: Create a dish based on four ingredients, including salmon and pork rinds. The Top Chef winner used the pork rinds to make a brilliant crumble for salmon carpaccio.

Patrick Dunlea was booted off Top Chef Season 5’s first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they’re easier to find), cooked briefly to keep their texture firm.

Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley. Shaping the tuiles into cones is tricky; instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.

F&W Best New Chef John Shields composed this dish from ingredients he picked up at his local supermarket. The magic is in the play of textures and flavors: The salmon skin and shallots—both potato-chip crisp—are wonderful with the tender, flaky fish and sweet pieces of melon.

Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.

Alternative-health experts like Dr. Andrew Weil are lauding the “anti-inflammatory” diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease. This dish by F&W’s Marcia Kiesel should make Dr. Weil very happy.

For Marcia Kiesel, salmon is an excellent low-maintenance ingredient for the grill because it doesn’t need careful testing for doneness—the fish is wonderful cooked anywhere from rare to medium. As soon as the fillets come off the grill, she tops them with a tangy pickle-studded butter.

A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon, it’s to die for.

This is a great tartare for people who aren’t sure if they like raw fish, since it combines both fresh and hot-smoked salmon, which, along with cucumber, cornichon and crème fraîche, give it an appealing range of textures.